Thai Vermicelli Noodle Soup
This Thai-style vermicelli noodle soup recipe is creamy, spicy, and loaded with slurpable noodles and tender-crisp veggies. Thai curry paste builds the flavor, coconut milk brings the richness, and rice noodles pull it all together. It’s fast, flavorful, and built for cozy nights in.
Servings: 4
Calories: 246kcal
Ingredients
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- ½ cup chopped onion
- 1 cup red bell pepper cut into strips
- 1 cup chopped broccoli
- 1 medium carrot chopped
- 3 tablespoons Thai yellow curry paste plant-based
- 3 cups vegetable broth
- 1 14-ounce can full-fat coconut milk
- ¼ cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon chili flakes optional
- 1 4-ounce package vermicelli noodles we also love glass noodles!
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and chopped onion and sauté for 2–3 minutes or until fragrant and slightly softened.
- Toss in the red bell pepper, broccoli, and carrot. Stir-fry for another 5–6 minutes, letting them soften just a bit while still keeping their color and crunch.
- Add the Thai yellow curry paste and stir everything together until the vegetables are coated and the paste is fragrant.
- Add the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Add the brown sugar, salt, ground ginger, and chili flakes (if using). Stir well and let the soup simmer uncovered for about 10–12 minutes, allowing the flavors to meld and the veggies to finish cooking.
- While the soup is simmering, cook your vermicelli or glass noodles according to package instructions. Drain and set aside.
- Divide the cooked noodles into serving bowls. Ladle the hot, flavorful soup over the noodles. Garnish with fresh herbs, a squeeze of lime, or extra chili flakes if desired.
Notes
- Scan the curry label: Not all Thai curry pastes are vegan—some sneak in shrimp paste or fish sauce. Look for brands clearly labeled as vegan.
- Noodles last, always: Vermicelli or glass noodles both work well—just cook separately and add them right before serving to keep them silky, not soggy.
- Make it a meal: Add crispy tofu or vegan chicken to boost protein. Stir in at the end to keep the texture just right.
- Storage smarts: Keep broth and noodles separate in the fridge for up to 4 days. Combine just before reheating to avoid mushy leftovers.
- Gentle reheat > microwave blast: Warm the broth first, then add noodles and swirl to heat through to avoid breaking them.
- Spice it your way: Use mild curry paste or kick things up with chili flakes, sriracha, or a drizzle of chili crisp.
- Top like a pro: Finish with lime wedges, cilantro, scallions, or a splash of coconut milk for brightness and balance.
Nutrition
Calories: 246kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 549mg | Potassium: 264mg | Fiber: 3g | Sugar: 14g | Vitamin A: 6003IU | Vitamin C: 73mg | Calcium: 61mg | Iron: 1mg